Flourless Almond Cake

 Flourless Almond Cake with Raspberry Sauce: A Gluten-Free Delight

Indulge in the rich flavors of Flourless Almond Cake with Raspberry Sauce, a decadent dessert that's perfect for those with gluten sensitivities or anyone who loves almond-based treats. This moist and flavorful cake is made with ground almonds, giving it a dense and nutty texture, while the tangy raspberry sauce adds a burst of fruity sweetness. Whether served as a dessert for a special occasion or enjoyed with a cup of tea or coffee, this cake is sure to impress. Let's dive into the recipe and create a gluten-free masterpiece that will delight your taste buds!


For the cake:

- 2 cups almond flour

- 1 cup granulated sugar

- 4 large eggs

- 1/2 cup unsalted butter, melted

- 1 teaspoon almond extract

- 1 teaspoon vanilla extract

- 1/2 teaspoon baking powder

- Pinch of salt

For the raspberry sauce:

- 2 cups fresh or frozen raspberries

- 1/4 cup granulated sugar

- 1 tablespoon lemon juice

- 1 teaspoon cornstarch (optional, for thickening)


   - Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal.

   - In a large mixing bowl, whisk together the almond flour, granulated sugar, baking powder, and salt until well combined.

   - In a separate bowl, beat the eggs until light and frothy. Add the melted butter, almond extract, and vanilla extract, and mix until smooth.

   - Gradually add the wet ingredients to the dry ingredients, stirring until a smooth batter forms.

   - Pour the batter into the prepared cake pan and spread it out evenly.

   - Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

   - In a small saucepan, combine the raspberries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the raspberries break down and release their juices.

   - If desired, mix the cornstarch with a tablespoon of water to create a slurry, then stir it into the raspberry mixture to thicken the sauce. Cook for an additional 2-3 minutes, then remove from heat and let cool slightly.

   - Once the cake has cooled, remove it from the pan and transfer it to a serving plate.

   - Slice the cake and serve each slice with a generous drizzle of raspberry sauce.

   - Garnish with fresh raspberries or a dusting of powdered sugar, if desired.

Get ready to enjoy the delightful combination of nutty almond cake and tangy raspberry sauce with this Flourless Almond Cake recipe. Whether you're gluten-free or simply looking for a delicious dessert option, this cake is sure to become a new favorite in your repertoire of sweet treats!